2 ounces (1/2 cup of 60 g) pitted Greek or Sicilian black olives
2 teaspoons olive oil
2 teaspoons balsmic vinegar
1 whole head Roasted Garlic
1 tablespoon chopped greash Italian parsley
1/4 teaspoon black pepper
1/4 cup ricotta cheese
2 tablespoons Gorgonzola cheese
4 Roasted Garlic cloves
1 tablespoon chopped fresh Italian parsley
Sun-Dried Tomato Spread:
6 oil-packed sun-dried tomato halves
1/4 cup goat cheese
2 tablespoons mascarpone cheese
1 tablespoon chopped fresh sage
12 slices hearty Italian bread, cut 1/4 inch thick
3 tablespoons olive oil
1 large whole garlic clove, peeled
For the Olice spread:
Place all the ingredients in a food processor and process for 30 seconds, until it reaches a spreading consistency. This topping will not be completely smooth. Transfer to a bowl and set aside.
For the Ricotta/Gorgonzola Spread:
Pur'ee the ricotta, Gorgonzola and garlic in a processor until smooth. Add the parsley and process until just mixed. Transfer to a bowl and set aside.
For the Sun-Dried Tomato Spread:
Process the sun-dried tomato halves in a processor until chopped into small pieces. Add the goad and mascarpone cheeses and process until well mixed. Add the sage and process until just mixed. Transfer to a bowl and set aside.
For the Garlic Toast:
Place the bread slices on a baking sheet and brush both sides with olive oil, Place under a broiler for about 2 minutes on each side, until lightly browned. Rub on side of the toasted slices with the whole garlic clove. Before the bread cools, cut the slices in half if you are using a fat loaf of bread. Your toast should be about 2-3 inches (5-8 cm) in diameter.
Spread the toppings on the toast and arrange on individual serving plates so each guest gets one of each kind. Serve at room temperature.